I came straight home from work yesterday, dreaming of luscious rhubarb crumble with ice cream.
We got strawberries from the farmers’ market this weekend, it’s those small, soft and intensely sweet kind that bruise easily and stain your fingertips; I can only find these at farmers’ markets.
Another thing you can’t miss at the market this time of year are the reddish hues of rhubarb stalks. I actually bought a few from the grocery store the other day, and then found even lovelier deep hued ones at the market over the weekend, so I promptly snatched them up.
So, we’re not just making this rhubarb crumble this week, we’ll be making simple syrup and muffins too.
Let’s get back to this strawberry, rhubarb and apple crumble. I feel like it’s become our late spring tradition, one that started when I found the recipe last year. Not only did it seem like the ideal weeknight dessert, I had all the ingredients on hand to make it; we sat out on the balcony and ate that first evening I made it.
I planned for it this time; hence the rush to get home and a mad dash to pick up my favourite ice cream.
Making it takes no time at all; it’s a fast work of chopping, mixing and sprinkling, and a few minutes in the oven for the juices to bubble and get syrupy and the topping to brown. I like in even better the next day, so we make plenty and have dessert each night that week.
We’ll be making lots of crumbles and crisps throughout the summer and well into fall, it’s the reason why I buy too much fruit at the market… overripe peaches and cherries can always go into a quick and easy crumble like this.
It’s a wonderful way to use up extra fruit; this makes them perfect in the summer when fruits are fresh, ripe and plentiful.
This union of strawberry, rhubarb and apples makes for a summery and sweet fruity filling offset by a subtle tartness, with a nutty and healthful topping featuring cardamom and vanilla infused quinoa flakes, almond meal and buckwheat flour.
I think we have a fine summertime tradition going here.
[Tweet “A summery #crumble of strawberries, #rhubarb and apples with a nutty #gluttenfree topping! #vegan “]
- 4 -5 rhubarb stalks, cut into 1-inch pieces
- 1 pint strawberries, hulled and quartered
- 1 large apple, cored and cut into 1-inch chunks
- 1 tablespoon arrowroot powder (or cornstarch)
- 2 tablespoons turbinado sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoons vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup rolled quinoa flakes (or old-fashioned rolled oats)
- 1/2 cup buckwheat flour (or whole-wheat flour)
- 1/2 cup almond flour/meal (or your favourite nut flour or whole-wheat flour)
- 3 tablespoons – 1/4 cup turbinado sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 5 tablespoons (2.5oz) tablespoons coconut oil
- Preheat oven to 350 degrees F. and lightly oil a large baking or pie dish
- Combine rhubarb, strawberries and apple in the baking dish (or pie dish)
- Sprinkle arrowroot powder over fruit (you can use a small sifter)
- Add sugar, lemon juice and zest, vanilla extract and salt, and mix well to coat
- In a small bowl, mix quinoa flakes, buckwheat flour, almond flour, turbinado sugar, cardamom and sea salt together
- Add in coconut oil and mix with your hand or fork until the mixture is crumbly
- Sprinkle the mixture thickly and evenly over the fruit mixture in the baking dish
- Bake for 30 – 35 minutes until the topping is firm and golden brown and the juice of the fruit mixture is bubbling and deeply red
- Serve warm with ice cream or yogurt
- Quinoa flakes (pressed quinoa) can be found in the cereal or bulk bin section of most natural food and (some) grocery stores.
- Almond meal/flour (ground almond) and buckwheat flour can be found in the baking section of most natural food and (some) grocery stores – you can also grind your own almonds and buckwheat.